This recipe is from my Safe Zone Book which means I don’t use any artificial flavouring to make this bacon, as for Muslim readers, you can also use beef instead to make your beef bacon

SAFE ZONE BACON

1 kg pork belly

1 dl brown sugar

3 tbsp fling or sea salt

1 1/2 tsp black pepper

Wash pork belly with cold water, pat very dry with a clean kitchen towel. Mix brown sugar, salt and black pepper for curing the bacon. Place pork belly on a cutting board and rub the curing mixture into the pork belly. Place pork belly into a container and whatever left-over curing mixture in with the pork. Store in the fridge for at least 10 to 14 days, turn the pork belly once every day. The bacon should have a firm texture when fully cured. Rinse bacon and pat dry with a clean towel. Roast the cured bacon on low heat (100 Celcius) for 2 hours. The intenal temperature should reach approximately 65 to 67 celcius. Cool and store in an air tight container in the fridge up to at least 25 to 30 days.